CIDER AND VINEGAR

Custom-made apple and grape concentrates and bases for cider and vinegar

CIDER AND VINEGAR PRODUCTION

The production of juice, cider and vinegar shares certain basic processes, although each has its particularities.

The concentrates and prepared apple and grape bases that we offer you will find in our catalog are specially developed for the fermentation, preparation and production of cider and vinegar.

At Pilmifresh we seek to offer products of the highest quality. With this objective, we are responsible for selecting the best raw materials, in this case apples and grapes, that ensure a satisfactory final product for our clients.

CIDER

Fruit selection and crushing: As in the juicing process, the appropriate apples are selected and washed. They are then crushed to form a pulp.
Pressing: The crushed pulp is pressed to extract the juice, which will be the base of the cider.
Fermentation: Apple juice is allowed to ferment with natural or added yeasts, converting the sugars into alcohol. The duration and conditions of fermentation can vary depending on the style of cider desired, whether dry or sweet.

VINEGAR

Cider production: The cider production process is followed until obtaining an alcoholic fermented liquid.
Acetic fermentation: A bacteria called Acetobacter is introduced into the fermented cider, which converts the alcohol into acetic acid, thus forming vinegar.
Fermentation and maturation: The liquid is allowed to ferment and mature, generally in wooden barrels, for a period of time that can vary depending on the type of vinegar desired and the producer’s preferences.